"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Enchilada Tex Mex Recipe

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This recipe for Chicken Enchilada Tex Mex, by , is from The Hertzfeld Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Henderson
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs chicken
1 large onion, diced
2 cloves garlic, mashed
2 small cans chopped green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
2 dozen corn tortillas
1 pound cheddar cheese, grated

Directions:
Directions:
Cook chicken until tender. Remove from broth. Reserve 2 cups broth. Bone chicken and cut into small pieces. Cook onions until wilted in small amount of shortening. Add reserve broth, garlic, and chopped chicken. To this add, chilies, soups, season to taste and heat through. Cut tortillas into quarters. Arrange layers of tortillas, chicken mixture and cheese in a 4 x6 quart baking dish. The top layer should be cheese. Cover and bake 35 minutes at 350 degrees until bubbly.

 

 

 

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